Melt the butter and add the olive oil to a large sauce pan. Add the chopped onions and cook over medium low heat for 20 – 30 minutes. You want the onions to soften but not turn real brown. Lightly brown is fine.

When the onions have softened, add a pinch or two of red pepper flakes, salt and pepper, to taste. Stir and add the chicken broth and rosemary, thyme, and sage. Simmer and cook another 15 – 20 minutes.

Remove the herbs and blend with an immersion blender. Leaving a few chunks of onion is fine. Add the half n half, stir well. Adjust seasoning if necessary. Warm thoroughly.

Instructions

Melt the butter and add the olive oil to a large sauce pan. Add the chopped onions and cook over medium low heat for 20 - 30 minutes. You want the onions to soften but not turn real brown. Lightly brown is fine.

When the onions have softened, add a pinch or two of red pepper flakes, salt and pepper, to taste. Stir and add the chicken broth and rosemary, thyme, and sage. Simmer and cook another 15 - 20 minutes.

Remove the herbs and blend with an immersion blender. Leaving a few chunks of onion is fine. Add the half n half, stir well. Adjust seasoning if necessary. Warm thoroughly. Serve topped with chopped chives. Enjoy!

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About Me

1 hubby, 2 kids and 4 pets ( 2 cats and 2 dogs ). Yoga and coffee helps keep this girl on track. And this food blog helps me keep track of my families favorite recipes. I hope my kids will continue to use this blog as they grow up and start cooking for themselves and their families.